Apricot and Nut Tartlets

Butter-cheese “cups” are baked with dried apricots and nuts filling. With dried apricot pieces, these miniature “pies” are especially delicious.

Ingredients

• Butter, softened – ½ cup and 1 tbsp
• Cream cheese – 6 tbsp
• Flour – 1 glass
• Brown sugar – ¾ cup
• Egg, lightly beaten – 1 pc.
• Vanilla extract – ½ teaspoon
• Salt – ¼ teaspoon
• Dried apricots, cut into small pieces – 2/3 cup
• Nuts (pecans or walnuts), chopped – 1/3 cup

Directions

1. Whisk in ½ cup butter with soft cream cheese until fluffy. Gradually adding the sifted flour, continue to beat. When the dough “gathers” into a ball, cover it and place in the refrigerator for 15 minutes.
   Combine sugar, egg, vanilla, salt and remaining butter. Stir in apricots and nuts.
2. From the chilled dough, make 25 balls about 2.5 cm in diameter. Grease small muffin tins and place the dough in them (bottom and sides). Put a teaspoon of the apricot mixture in the middle of each “cup”.
3. Bake in the oven at 165 degrees for 25-30 minutes (until golden brown). Cool the tartlets on a wire rack without removing them from the molds.